Chicken Tortellini Soup Jeri Lynn Scott

1 uncooked chicken breast cubed 1 Tbsp. Butter

2/3 cups carrots diced 1 cup celery diced

1 cup onion diced 1 clove garlic minced

5 chicken bouillon cubes 4 cups chicken stock

4 cups water 2 cups boiling water

1/8 tsp. ground thyme 1/8 tsp. white pepper

½ lb tortellini, cooked

In a good sized stock pot, melt the butter on medium high heat, add the carrots and let them cook for 3 minutes. Add the chicken meat and let cook another 3 minutes. Add the celery, onion and garlic and let cook another 3 minutes. Dissolve the bouillon cubes in the boiling water. Add the stock, water, bouillon mix, thyme and white pepper. Turn the heat to low. Prepare the tortellini as stated on the package, but only for half the time. Drain and add to the soup mix. After 10 minutes, the soup is ready to serve.